Watermelon, tomato and haloumi salad with sumac onions, parsley and mint
This is salad is great eat on a hot Summer day. It can be all layered together a couple of hours in advance and finished by simply adding the cooked haloumi. We enjoyed this salad with new potatoes, spice roast chicken and some rocket from the garden. Delicious!
Half a small watermelon, skin removed. About 500g of flesh
500g assorted tomatoes, black, yellow, red, cherry tomatoes
half a cup picked mint
half a cup picked Italian parsley leaves
half cup toasted almonds, roughly chopped
200g block haloumi, sliced
half a lemon
Cut the watermelon into bite size chunks. I like to slice some of the tomatoes and cut others in wedges. Cut any cherry tomatoes in half. Season. Layer the watermelon with the tomatoes, herbs and onions and pour over the dressing. Finish with the chopped almonds. This salad will happily sit like this until you are ready to eat.
Just before you are ready to serve, heat a heavy based frying pan with a little oil and cook the haloumi until golden on each side. Toss the salad gently if you like and top with the hot haloumi and finish with a squeeze of lemon and serve.
Half a red onion, finely sliced or 1 small one
1 T rice wine vinegar
½ tsp sugar
1 T sumac
salt to taste
Finely slice the onions with a sharp knife or a mandolin. Add remaining ingredients and mix well. Leave for at least 20 minutes.
3T extra virgin olive oil
3T rice wine vinegar
1 small green chilli, deseeded if super hot and finely chopped
1/4 tsp allspice or cinnamon
salt and black pepper
Place everything in a jar and shake well.